Keto peanut butter chocolate chip cookie dough fat bombs

Name: Keto peanut butter chocolate chip cookie dough fat bombs Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 24
Ingredients: 6 oz Cream Cheese; 6 tbsp Butter unsalted; 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 6 tbsp Earth Balance Coconut & Peanut Spread (by REDHEADCHICK64); 3 serving stevia powdered extract sweetener (by JOANECKERT); 1 tsp Vanilla Extract; 0.25 tsp Himalayan Pink Salt (by WJHUNTER); 4 serving Ghirardelli Chocolate 60& Bittersweet Chocolate Chips (16 chips 1.5 grams)

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 24

Ingredients

6 oz Cream Cheese 6 tbsp Butter, unsalted 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 6 tbsp Earth Balance Coconut & Peanut Spread (by REDHEADCHICK64) 3 serving stevia powdered extract sweetener (by JOANECKERT) 1 tsp Vanilla Extract 0.25 tsp Himalayan Pink Salt (by WJHUNTER) 4 serving Ghirardelli Chocolate 60& Bittersweet Chocolate Chips (16 chips 1.5 grams)

Directions

Soften cream cheese and butter put all remaining ingredients except the chips in a bowl mix well with a hand mixer. Add chocolate chips. Chill in the freezer for 30 minutes. Using a small ice cream scoop scoop out 24 portions. Return to the freezer for 15 minutes. Then place in a sealed container in the refrigerator for up to 2 weeks.

Serving Size:�24

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 100.6
Total Fat: 9.6 g
Cholesterol: 15.5 mg
Sodium: 33.3 mg
Total Carbs: 3.0 g
Dietary Fiber: 0.7 g
Protein: 2.0 g

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